Recipe 19: Banana Ice Cream Pie

Another Pinterest recipe inspiration, which I repined from VegNews Magazine. This recipe took a lot longer than I expected, and I was much to impatient to wait for it to be fully complete. I've never made an ice cream based dessert so I didn't know just how long it takes! It still tasted wonderful and it's much healthier than an ice cream cake or pie!

Recipe adapted from This Misfit Baker blog. Check out her vegan baking in a not so vegan world here.

Banana Ice Cream Pie, with Cookie Crust

For the Banana Ice Cream:

• 3/4 cup Pureed Banana
• 3/4 cup Coconut Milk, well shaken (full fat)
• 1/4 cup Agave Nectar

For the Crust:

• 1 cup Cookie Crumbs of your choice.
• 2 tbsp Coconut Oil, melted

For the Ganache:

• 3 tbsp Coconut Milk
• 1 tbsp Peanut Butter
• 1 ounce (6 teaspoons) Semi-Sweet Chocolate Chips

1. In a food processor or blender, puree bananas. Add coconut milk and agave nectar. Process until thoroughly combined and smooth. Pour mixture into a shallow container with lid and place in freezer. After about 1 1/2 hours, stir mixture and return to the freezer until fully frozen (this could take 5 – 8 hours).
2. After ice cream has frozen, stir the cookie crumbs and oil together until combined. Press firmly into an 8 inch pie plate. Place in freezer and chill for about 10 minutes (this could also be done a head, covered tightly and frozen until ready to use).
3. When crust is chilling, remove ice cream from freezer. Spoon into food processor or blender and process until smooth and looks like soft serve. Pour into chilled pie crust and smooth surface. Return to freezer.
4. To make the ganache, bring milk to a simmer, in a small pot. Stir in peanut butter. Remove from heat and stir in chocolate until melted and thoroughly combined. Allow to cool then pipe onto pie. Return pie to freezer until ganache has firmed (5 – 10 minutes).
5. Cover pie tightly and return to freezer until fully frozen (2 – 4 hours).

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